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Antioxidant Potential and Polyphenolic Composition of Acorn Flour from Different Mediterranean Oaks (Quercus spp.): A Comparative Study.

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Bibliographic Details
Title:	Antioxidant Potential and Polyphenolic Composition of Acorn Flour from Different Mediterranean Oaks (Quercus spp.): A Comparative Study.
Authors:	Jukić, Marko¹, marko.jukic@ptfos.hr, Barros, Lillian², Sajli, Nikolina¹, Lončarić, Petra^1,2, Mateus, Cristiano², Finimundy, Tiane², Lukinac, Jasmina¹
Source:	Applied Sciences (2076-3417); May2026, Vol. 16 Issue 10, p4961, 31p
Database:	Applied Science & Technology Source
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ISSN:	20763417
DOI:	10.3390/app16104961